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El Pollo Loco Flame-Broiled Chicken

By Todd Wilbur


Score: 4.69. Votes: 13
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El Pollo Loco, or "The Crazy Chicken," has been growing like mad since it crossed over the border into the United States from Mexico. Francisco Ochoa unknowingly started a food phenomenon internacional in 1975 when he took a family recipe for chicken marinade and opened a small roadside restaurante in Gusave, Mexico. He soon had 90 stores in 20 cities throughout Mexico. The first El Pollo Loco in the United States opened in Los Angeles in December of 1980 and was an immediate success. It was only three years later that Ochoa got the attention of bigwigs at Dennys, Inc., who offered him $11.3 million for his U.S. operations. Ochoa took the deal, and El Pollo Loco grew from 17 to more than 200 outlets over the following decade.

Source: More Top Secret Recipes by Todd Wilbur.

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  • 2 cups water
  • 4 teaspoons salt
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Score: 4.69. Votes: 13
Rating of votes (13)
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Jonathan
Jul 8, 2016, 22:00

Bullseye! This clone does it! The taste of the chicken, is almost exact! The El Pollo Loco Salsa Recipe, is just that good, too! Great job, Todd!

Ted Smith
May 12, 2016, 22:00

Forget the lime juice and reduce water to 1 cup and use one cup pineapple juice, It'll step it up acee.